Pressure cooked cow pea ( thattapayiru) gravy

cow pea gravy
Cowpea has been an inevitable dal variety in South India. And the moms have the habit of doing it atleast once a montha & feed their babies with rice & ghee. And I too was not given excuse in having it. Anyhow coming to its taste, it is really yummy. Its health benefits are immense as Cowpea tones the spleen, stomach and pancreas; it helps induce urination and relieves damp conditions like leucorrhea and also highly reduces Cancer and Improves Child Survival. And now the recipe....
cow peas
cowpea - 250gm soaked for atleast 6hrs
tomato - 2 big size
small onions - pealed & chopped
garlic - 2 piece
ginger - equivalent to garlic
cumin seeds - 1 tbsp
pepper - 1/2 tbsp
sambar powder - 2-3 spoons
corriander powder - 1 tbsp
turmeric powder - a pinch
mustard seeds - a little
asafoetida - a pinch
curry leaves, corriander leaves to garnish
oil - 2 tbsp (I used Extra virgin olive oil )
salt to taste
water - 1/2 litre

Make a paste of tomato, ginger, galic, cumin seeds, pepper, sambar, turmeric & corriander powder. Heat the oil in pressure pan, spurt the mustard seeds, add onion, fry till golden color and add the paste, asafoetida with salt. Let the oil separate from the mixture & then add the soaked cow peas and add enough water to it.

Pressure Cooker Allow 5-6 whistles in high flame. Switch off and after the steam is released, open the lid and garnish with corriander, curry leaves and add a spoon of ghee for a good aroma and flavour.